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Pardevalles Gamonal - Prieto Picudo 2023
Origin: Tierra de León, Spain
Grape: Prieto Picudo
Alc: 14%
Tasting Notes:
Appearance: Clear, medium ruby with a youthful violet rim.
Nose: Bright red berries—cranberry and cherry—lifted by subtle floral notes (violet) and a touch of dried herbs. Hints of baking spice and a faint earthy mineral thread.
Palate: Light- to medium-bodied, lively acidity, and fine-grained tannins. Flavors follow the nose: tart cherry, red plum, and raspberry, with a savory saline note that keeps the finish fresh and focused. Gentle spice and a whisper of tobacco appear on the mid-palate.
Finish: Clean, slightly tart, with lingering red fruit and a mineral-tinged finish.
Food Pairing:
Charcuterie: Cured meats like jamón serrano, chorizo, or lean salami; manchego or young sheep’s milk cheeses.
Savory Plates: Grilled chicken with herbs, roasted pork loin, or mushroom-focused dishes.
Lighter Fare: Tomato-based pasta, tapas, or a rustic tart with caramelized onions and goat cheese.
Serving:
Serve slightly cool, about 55–60°F. Decant 20–30 minutes if possible to open aromatic expression.
Pardevalles Gamonal - Prieto Picudo 2023
Origin: Tierra de León, Spain
Grape: Prieto Picudo
Alc: 14%
Tasting Notes:
Appearance: Clear, medium ruby with a youthful violet rim.
Nose: Bright red berries—cranberry and cherry—lifted by subtle floral notes (violet) and a touch of dried herbs. Hints of baking spice and a faint earthy mineral thread.
Palate: Light- to medium-bodied, lively acidity, and fine-grained tannins. Flavors follow the nose: tart cherry, red plum, and raspberry, with a savory saline note that keeps the finish fresh and focused. Gentle spice and a whisper of tobacco appear on the mid-palate.
Finish: Clean, slightly tart, with lingering red fruit and a mineral-tinged finish.
Food Pairing:
Charcuterie: Cured meats like jamón serrano, chorizo, or lean salami; manchego or young sheep’s milk cheeses.
Savory Plates: Grilled chicken with herbs, roasted pork loin, or mushroom-focused dishes.
Lighter Fare: Tomato-based pasta, tapas, or a rustic tart with caramelized onions and goat cheese.
Serving:
Serve slightly cool, about 55–60°F. Decant 20–30 minutes if possible to open aromatic expression.